Pecan & Almond Toffee Tassies

Pecan & Almond Toffee Tassies


1 (15 oz.) package refrigerated pie crusts
1/4 cup (1/2 stick) butter, melted
1 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup finely chopped pecans
10 ounces almond toffee pieces


  1. Preheat the oven to 350 degrees F
  2. Unroll the piecrusts onto a lightly floured surface
  3. Roll into 2 (15-inch) circles
  4. Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed
  5. Place in 1 3/4-inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups
  6. Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well
  7. Add the vanilla
  8. Stir in the pecans and almond toffee pieces
  9. Spoon the pecan & toffee filling evenly into the pie shells.
  10. Bake for 25 minutes, or until filling is set and crust is lightly browned.
  11. Cool in pans on wire racks.

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